A plate of these wicked witch sandwich cookies will be a point of pride for little trick-or-treaters and a yummy bite for adult guests.
Yield: 20 sandwiches
For the cookies:
1 1/2 cups all-purpose flour
3/4 ounce unsweetened cocoa powder
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 3/4 sticks unsalted butter, slightly softened
3 tablespoons whole milk
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
For the frosting:
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon heavy whipping cream
1 teaspoon orange food coloring
1 small sandwich bag
20 chocolate kiss candies
For the Cookies
1. Combine flour, cocoa, sugar, salt and baking soda in a food processor and pulse several times to mix thoroughly.
2. Cut butter into small chunks and add to the flour mix. Pulse several times.
3. Combine milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl.
4. Form the dough into a log about 1 1/2 inches in diameter. Wrap the log in parchment paper and refrigerate for one hour or until firm.
5. Position the oven racks in the upper and lower thirds of the oven, then preheat to 350 degrees F.
6. Line the baking sheets with parchment paper and nonstick spray. Cut the log of dough into slices 1/4-inch thick and place one inch apart on the pans to account for spread.
7. Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.
8. Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely.
Note: The cookies may be stored in an airtight container for up to 2 weeks or frozen for up to 2 months.
Makes 50 to 60 1 3/4-inch wafers
For the Frosting
1. Fit a mixer with the whisk attachment. On a low speed, whip sugar and butter. Once the ingredients are blended, increase speed and whip for one minute.2. Add vanilla, cream and enough food coloring to make the frosting bright orange.
3. Refrigerate until ready to use for up to 2 weeks.
Note: If frosting is too thick, add more cream. If frosting is too thin, add more sugar. If frosting is lumpy, fit mixer with paddle attachment to break up lumps.